2. Add onion, carrots and garlic and cook until onion and garlic are softened, about 5 minutes.

3. Add cumin, paprika, cinnamon, ginger and allspice and blend well with vegetables.

4. Cook and stir for 2 to 3 minutes.

5. Turn heat up to medium-high and add chicken thighs.

6. Cook for 5 minutes, turning occasionally.

7. Add chicken broth, cilantro and apricots.

8. Cover, reduce heat to low and simmer for 25 minutes.

9. Add garbanzo beans and cook, uncovered, for 10 minutes.

10. Serve with couscous or flatbread.